Yogurt and cottage cheese sandwich


Hyderabad was very hot last summer. Temperature was 47 degrees for almost a month. It was a Saturday night and we were just lying in our room with the AC on. I asked him breakfast mey kya banaun kal? The answer was (for a change) very instant ‘Dahi sandwich’ :mrgreen: Generally he says kuch bhi bana do 😅 He told me that his flatmate cum a good friend used to make this sandwich very often when they used to stay together. I messaged his friend and ask about the recipe. He explained me very nicely. I tried it the next morning. But I didn’t like it. There was something not so good about the sandwich but it was really different and quite light, perfect for summers. I wanted to give it a try again. Next time I tried it differently. Used hung curd instead of normal curd. Skipped using cucumbers etc, added some paneer instead and sautéed the onions and pepper. Bingo!! The dahi sandwich tasted so so delicious. The crunchiness of the onions and pepper goes so well with hung curd. I toast the sandwich with mustard seeds which makes the sandwich even more delicious. I read this toasting method in some blog long back. Don’t really remember the name of the blog. This is one of the easiest and healthiest sandwiches. I enjoy every bite and don’t prefer any dip, sauce or chutney with this one.

Oh by the way!! I missed to mention that I have some carpentry work going on at my place and we are living on sandwiches from past 10 days :mrgreen: Jugaadu sanwiches I would rather say 😀



8 bread slices
1 cup hung curd/thick curd
1/2 cup paneer, crumbled or grated
1 small onion, finely chopped
1/3 cup bell peppers (red, green or yellow), I used finely chopped red bell pepper
2 tbsp coriander leaves, finely chopped
1 green chilly, finely chopped
salt to taste
1 tsp oil for sautéing the veggies

To toast the sandwich:

Oil as needed
Mustard seeds as needed.


Heat 1 tsp oil in a pan. Sauté onions, bell pepper and green chilly in high flame for one minute. Switch off flame and transfer to a mixing bowl. Let it cool down a little.

Once the onion pepper has cooled down, add hung curd, paneer, coriander leaves and salt to it. Mix well. The filling is ready.

Now take one bread slice, put some filling and spread nicely. Put another bread slice on it and press it lightly. Prepare all the sandwiches similarly and keep aside.

To toast the sandwiches. Heat some oil in a tawa or a kadhai, add mustard seed to the oil, let it splutter and quickly place the sanwich on the mustard seeds. No need to press. Apply some oil on the other side and flip over. Toast both the sides nicely. Similarly prepare all the sandwiches and serve.



* You can use oregano and chilly flakes as well. But I don’t prefer adding.

* Please use hung curd or thick curd only.

* I take 2 cups of curd approx, put it in a cotton cloth and hang it inside my fridge overnight to make hung curd. This makes a little more than a cup of hung curd.

* I use fresh curd. Sour curd doesn’t taste good.

* Use more green chillies if you want it spicy.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂



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